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Anmol Shakti Farmer Producer Company Ltd is engaged in producing oyster mushrooms (Pleurotus ostreatus), organically grown with the help of 500 women farmers who are members in our company. FPC is recognized as Agri Biotech Start-up Company for the value addition of mushrooms by The Department for Promotion of Industry and Internal Trade Ministry of Commerce and Industry, GoI (DPIIT), New Delhi . As we are focusing on the value addition of mushrooms, our priority was to use chemical-free fresh mushrooms. To ensure that our mushrooms are free from chemical residues, we have started organic production of mushrooms and obtained organic certification from INDOCERT under the guidelines of National Programme for Organic Production (NPOP) GoI, New Delhi . The startup is also a role model in harnessing local bio resources to bring livelihoods especially to women which is proving a real women empowerment in rural areas of Kathua, JKUT.

FPC has the capacity to produce up to 2,000 kg of fresh mushrooms per day. By developing value-added mushroom products we want to set up a mushroom processing facility which will help us provide better returns to our farmers. The value-addition of mushroom taken up by our company is going to help uplift so many rural families and inspire many others to join us. Further the application of modern analytical techniques is establishing scientific base for empirical observations made centuries before.

The innovation research and development in the mushroom industry is still to be strengthened. At present there is no attempt by mushroom producers to apply the R&D work and no innovation in this industry is strictly benefited of. In recent years, there has been a huge up-surge of interest in mushrooms as a source of new compounds capable of improving biological functions and in activities related to the use of mushroom products for dietary supplements and other medicinal purposes. Furthermore, the application of modem analytical techniques is establishing scientific bases for empirical observations made centuries before.

From the last two decades, there is growing experimentally based evidence suggesting that the consumption of mushrooms as a functional food, or through the use of extracted bioactive compounds as dietary supplement, increases resistance to diseases and in some cases also causes regression of a diseased state. In many cases, these practices are thought to enhance the immune response of the human body, which is often weakened as a result of exposure to increasing levels of stress causes by present day high-pressure work demands. The first are oyster (Pleurotus) mushrooms. They are a class of mushrooms that are common throughout the world, easy to cultivate, and pack a nutritious punch. Common oyster varieties include blue oyster, king oyster, black pearl and golden oyster. Mushrooms have been part of the human diet for along time and are an important source of nutrients and essential bioactive compounds. Due to their short shelf life period, it's difficult to store them for long periods without processing.

Among all the mushrooms, Oyster Mushroom (Pleurotus ostreatus) is the second most consumed and cultivated edible mushroom in the world. It is a high protein, low fat, low energy food being a good source of dietary fiber, vitamins and minerals. Mushrooms have a characteristic aroma, delicious taste and nutraceutical value. The characteristic aroma and taste is due to various volatile and non-volatile compounds present in mushroom.

CEO’s Message

Ganga Dutt Sharma     

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